Mashed potato mixed with tinned tuna and spring onions made into patties and flour/egg/breadcrumbs (plain, no Parmesan). Then cook until breadcrumbs are coloured and it's hot through. Again I just make up quantities as I go along

Chicken breasts cut into goujons Three Tupperware containers one with plain flour 50g ishOne with a beaten eggOne with breadcrumbs and grated Parmesan (both shop bought) I also add salt and pepper but wouldn't for tiny ones.

Roll chicken in flour, then egg, then breadcrumbs. Place on backing tray and cook at 180 for 25 minute.

I don't tend to measure anything just tip it in. You can always add some more or chuck the leftovers.

Hmm my dd is only 6 months so I spoon feed her, hopefully someone with more experience will be able to tell you more about the soup thing..

Tomato pasta sauce:

1 fairly large onion (or 2 smaller ones) - not those massive Spanish onions - chopped fairly small,1 or 2 cloves of garlic sliced thinly (if you have a good fine grater, grate them),2 tins of whole plum tomatoes (get the cheapest you can & roughly chop them in the tin with a long knife - you can break them up further in the pan)

Put a little oil in a large saucepan, put heat on low & wait for oil to become hot (not smoking) & then add onion. Sauté onion for about 2-5 mins until soft & then add the garlic & sauté for another minute. Add the tomatoes & break up in the pan with a wooden spoon. Turn the heat up a bit to get the pan to simmering point & then turn the heat back down to low. Leave pan uncovered, stir from time to time to prevent sticking, for about 30-60 mins - what you're looking for is for all the liquid to evaporate & a thick tomatoey mixture to be left. Keep heat on low for this, but make sure pan is lightly simmering all the time. Don't be tempted to turn the heat up to rush it, you want the slow cooking to give it flavour.

When sauce is ready, season to taste (you won't need much anyway as the cooking will have intensified the flavour). I would say this will serve around 4 adults.

Due to our jobs DP and I generally eat our main meals at work, so we're not often cooking food which can be set aside for our 15mo, though we do freeze up chilli, stew, spag bol etc when we make it. DD also eats her main meal at 12, often at the CM's, and as the CM has several little ones who do irregular hours it works out best for everyone (and at the moment I'm sure it's cheaper!) if they bring their own lunch with them. So I find it easier to batch cook regularly and then just defrost something for her lunchbox.

At the moment I do lentil and veg stew, and pasta and tuna etc which work well. I'm not a great cook and try to make DD's meals while doing other housework.